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Bignè with hazelnut cream

Dessert

Bignè with hazelnut cream

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

90 min

Servings:

6 Portions

Ingredients:

For the bignè
2 Eggs
50 g Butter
1 Tablespoon of sugar
100 g of water
1 Pinch of fine salt
For the hazelnut cream
500 ml of Milk
6 Yellow eggs
50 g of hazelnut paste
200 g of sugar
1 Vanilla bean

PREPARATION

For the bignè
1

First of all dedicate yourself to the bignè preparation: in order to prepare the choux pastry, pour some water, some milk, some sugar and salt in a pan. Then add the butter cut into cubes and boil everything. At this point, add the flour at once and mix well with a wooden spoon. In order to avoid the creation of lumps, mix rapidly and cook the roux until a white patina appears on the bottom of the pan.

2

Transfer the obtained mixture in a bowl and add an egg per time mixing it with a spoon in order to incorporate it. At the beginning, the mixture will appear separated, but continue to mix it. Only when the egg will be completely absorbed, you can add the next one. Once added all the eggs, you will obtain a smooth and solid dough.

3

Now transfer it in a pastry bag. Take a baking tray and line it with baking paper. Take the pastry bag and start filling the tray, by squeezing some mixture and forming little dough balls well-spaced and walnut-sized.

4

Once filled the tray, with a wet spoon, press gently the balls surface, so that you can create the tip of the bignè. Subsequently, whisk a yellow egg with some water in a little bowl and use the mixture to brush the bignè surface. Warm up the oven in fan mode at 220°C. Once hot, lower the temperature to 180°C and bake your bignè. Cook for about 20-25 minutes. Take your bignè out and let them cool before using them.

For the cream
5

To prepare the cream: in a little pan bring to boil some milk with a vanilla bean. In a bowl, instead, mix sugar, flour and stracchino cheese. Subsequently add the yellow eggs and mix everything well. Once the milk has started boiling, pour in the mixture of the bowl; mix everything by using a whisk until the cream gets thickened.

6

Once your cream is ready, add the hazelnut paste and let it rest by cooling it down.

7

At this point take your bignè and come the cream out of the fridge, pour it in a sac à poche and start filling every single bignè by making a little hole in the bottom. Your bignè with hazelnut cream are ready to be served.

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Little lemon meringue tart

Dessert

Little lemon meringue tart

Author: Guido Boschetti

Difficulty:

Easy

Total time:

165 min

Servings:

6 Portions

Ingredients:

125 g of Butter
125 g of Sugar
1 Pinch of salt
1 Egg
For the lemon cream
3 Egg yolks
30 g of Corn starch
90 g of Sugar
2 Lemons
50 ml of Water
25 g of Butter
For the meringue
3 Egg whites
1 Pinch of salt
110 g of Sugar
2 Tablespoons of water

PREPARATION

1

Pour the flour in a bowl with some cold butter cut in pieces, a pinch of salt and some sugar. Mix the compound gently.

2

Subsequently add the egg and knead well. Form a little dough and wrap it in transparent film, by putting it in the fridge for about 30 minutes.

3

After this time, roll the previously prepared shortcrust and form some circles by preparing some little tarts. Pierce the base and cover each of them with some baking paper. Place them in preheated oven at 190°C for 20 minutes. Once they are golden, extract them from the oven and let the cool down.

For the lemon cream
4

Separate the white eggs from the yolks. In a bowl mix the yolks with some sugar and the corn starch. Add the lemon zest, the lemon juice and some water.

5

Mix until you obtain a homogenous compound. Now let the cream cook by using the bain-marie technique. When the cream will be dense, add some butter and mix it well.

6

Now let it cool down until you will use it.

For the meringue
7

Beat the white eggs with a pinch of salt.

8

In a little pan pour some sugar and water and put it on the stove on low heat, by melting the sugar and making it boil at 121°C.

9

At this point, with the whisks at maximum power pour the syrup at 121°C in the previously whipped white eggs mixture. Now continue whipping until the meringue cools down.

For the assembling
10

At this point, take the previously prepared tart bases and in each of them with the help of a sac à poche pour the lemon cream and the meringue.

11

Now place the little tarts in oven at 180°C for about 6-8 minutes. When the meringue will be golden, take the little tarts out of the oven and let them cool down.

12

Pour the sweets in fridge for at least 2 hours before serving them.

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Sicilian cassata

Dessert

Sicilian cassata

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

120 min

Servings:

1 Portions

Ingredients:

100 g of chocolate chips
12 kg of Tipico IT's goat ricotta cheese
50 g of candied orange
630 g of Icing sugar
1 Eggs
350 g of sugar
1/2 small glass of maraschino
300 g of Tipico IT's flour 00
1 pinch of fine salt
150 ml of Water
1/2 lemon peel
Mixed candied fruit
200 g of marzipan
20 g of pistachio paste
1 egg white
Vanilla icing sugar

PREPARATION

1

Start preparing the Sicilian cassata the day before serving it. Make a classic sponge cake, bake it in a rectangular baking tin and leave it to cool.

2

Next, drain the goat ricotta in a colander and mix it in a bowl with the vanilla icing sugar: cover the bowl with cling film and refrigerate overnight.

3

The next day, sieve the ricotta twice until you obtain a smooth and soft cream. At this point, add the chocolate chips to the cream and place the resulting filling in the refrigerator in a bowl covered with cling film.

4

Prepare the green marzipan by kneading the marzipan together with the pistachio paste, dusting the work surface with a little icing sugar.

5

Roll out the marzipan into a sheet, cut it in half lengthways and cut out trapezoid-shaped pieces of dough. For the cassata, use a special round one with flared edges about 5 cm high and slightly raised bottom.

6

Cut the sponge cake into strips at least 6 cm high and cut them into trapezoids. Dust the cake tin very well with icing sugar and then line the edges alternating the trapezoids of sponge cake with those of green marzipan.

7

Once the entire perimeter of the cake tin has been completed, you can lay the bottom with the spongy part down. Now, prepare a syrup to moisten the sponge cake: dissolve 50 g of sugar in 150 ml of water, together with the zest of half a lemon and half a small glass of maraschino and let it cool. Then pour the cream over the sponge cake.

8

Now you can fill the base with the ricotta cream, which you will level with a spatula. Then cover with cling film and refrigerate for at least two to three hours.

9

When the cassata is firm and the fragrances are mixed, turn it upside down onto a plate and prepare a fondant glaze by putting the icing sugar in a saucepan together with a little water, as much as is needed to obtain a creamy and still white mixture. As soon as it comes to the boil, the fondant is ready to be poured into the centre of the cassata and spread with a spatula. Do the same on the sides of the cassata.

10

You can now decorate your cassata with the candied fruit at your disposal, alternating the various colours. The final touch will be given by the decoration with royal icing, which you will make by beating an egg white until stiff and adding icing sugar a little at a time until you obtain a very dense consistency. Using a pastry bag with a rather thin nozzle, create decorations both on the fruit and on the edges of the cassata, to make it even richer and sumptuous. Now your magnificent Sicilian cassata is ready to be enjoyed.

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Gnocco fritto with cold cuts and cheese

Second courses

Gnocco fritto with cold cuts and cheese

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

60 min

Servings:

1 Portions

Ingredients:

35 g of Lard
5 g of sugar
125 g of Water
12 g of Instant yeast for savoury dishes
500 g of Tipico IT's 0 flour
15 g of fine salt
100 g of Whole milk
Grape seed oil

PREPARATION

1

First of all, in order to prepare your Gnocco Fritto mix water with milk. In a bowl pour flour, yeast in powder for savoury dishes, sugar and salt.

2

Mix the powders and then add the lard. Knead with hands and pour in the mixture of milk and water. Once the powders will have absorbed the liquids, move the dough on a floured pastry board.

3

Form a compact and dry dough. Place it in a bowl and cover it with cling film. Let the dough rest for at least one hour and a maximum of 12 hours, in a fresh place. After the time has passed, take again the dough, sprinkle slightly the pastry board and with a knife divide it in little doughs.

4

Take one dough and pull it with the rolling pin until you obtain a very thin sheet of pasta dough, not more than a pair of millimetres. Equalize the border of the pasta sheet with a wavy pasta cutter. Then cut some parallelograms of 8x7 cm.

5

Once cut, cook them in boiling oil at 170° for about 3 minutes. Then drain them on absorbent paper.

6

At this point, your Gnocco Fritto is ready. Taste it hot with a great variety of Tipico IT's cold cuts and cheese.

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Salmon trout hamburger

Second courses

Salmon trout hamburger

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

180 min

Servings:

1 Portions

Ingredients:

450 g of Tipico IT's Manitoba flour
60 g of Butter
12 g of Brewer's fresh yeast
240 ml of Water
30 g of sugar
1 Egg
5 g of Honey
1 tbsp of Milk
Tipico IT’s Extra virgin olive oil
Sesame seeds
2 Deloused and skinned trout fillets
1 tbsp of Tipico IT’s Breadcrumbs
1 Tipico IT's Mozzarella fior di latte
1 Boiled potato
Salt
Pepper
1 Teaspoon of aromatic herbs

PREPARATION

1

First, melt the butter in a small saucepan and set aside. Start preparing the dough for your rolls by taking the Manitoba flour and making a well in the middle. Now pour in an egg, sugar, honey salt, melted butter and yeast. Start to knead well, letting all the ingredients be well incorporated. Continue to knead until you have a smooth dough.

2

Now grease a fairly large bowl with a little oil and place the dough inside. Lightly grease the surface of the ball and cover with cling film. Let rise for about 2 hours, until doubled.

3

After the dough has risen, place it on a floured pastry board and divide it into 8 pieces. Knead each piece with your hands to form a ball. Place the balls on a baking tray lined with baking paper, leaving enough space between each one. Cover with a tea towel and leave to rise for two and a half hours until doubled in size.

4

After the time has elapsed, turn the oven on to 220°C. Brush the surface of the hamburger bun with beaten egg mixed with 1 tablespoon of milk and sprinkle sesame seeds over it.

5

Bake the hamburger buns in a static oven preheated to 220°C for 5 minutes, then lower the temperature to 180°C and continue for a further 10 minutes, until golden brown.

6

Once ready, take them out of the oven to cool and cover them with clean tea towels so that they remain soft with their moisture.

7

Take a blender and place the salmon trout fillets in pieces, the mozzarella cheese in cubes, the boiled potato in pieces, the breadcrumbs, a pinch of salt and ground pepper. Now blend everything.

8

Next, emulsify the olive oil with the herbs in a dish. Place the pasta cups on the plate and pour in the trout purée.

9

Heat a grill pan and place the burgers on it, cooking for a couple of minutes on each side, turning gently.

10

Now your trout burgers are ready to be stuffed into the sandwiches you have prepared earlier and accompanied by other vegetables or sauces according to your taste.

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Polenta with Bleggio’s walnuts and gorgonzola fondue

Second courses

Polenta with Bleggio’s walnuts and gorgonzola fondue

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

1 Portions

Ingredients:

500 g of Tipico IT's corn flour
2 l of Water
15 g of Tipico IT’s Extra virgin olive oil
1 tbsp of coarse salt
170 g of Tipico IT's Sweet gorgonzola
30 ml of Milk
1 pinch of Nutmeg
30 g of Tipico IT's Bleggio walnuts

PREPARATION

1

To make the polenta, place a thick-bottomed steel pot on the stove, pour in the two litres of water and when the water is close to boiling add the salt. Then pour in the flour, stirring with a wooden spoon and keep cooking at a high temperature, stirring quickly.

2

Add the olive oil to prevent lumps from forming, continue stirring until it comes to the boil, then lower the heat to low and continue cooking for 50 minutes over a gentle heat, stirring continuously, taking care not to let it stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes away from the pan, wait until it comes away from the bottom.

3

On the other hand, prepare the Gorgonzola fondue removing the rind and cutting the cheese into cubes. Heat the milk until it comes to a boil. Put the Gorgonzola cheese in a thick-bottomed saucepan and turn on the stove over very low heat. As soon as the cheese begins to melt, add the milk. Immediately stir with a whisk to mix it with the cheese.

4

Cook the Gorgonzola fondue over low heat for 4-5 minutes, stirring constantly so it does not stick to the bottom of the pan. The Gorgonzola should melt completely and the mixture should thicken. Turn off the heat and add the nutmeg.

5

At this point, take the hot polenta you have already prepared and carefully invert it onto a plate to unmold it.

6

Next, take the Gorgonzola fondue and pour it over the polenta. Then take the walnuts, chop them finely and use them to garnish your dish. At this point, your polenta with walnuts and Gorgonzola fondue is ready to be served.

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Millefoglie cake with mascarpone cream

Dessert

Millefoglie cake with mascarpone cream

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

0 min

Servings:

Ingredients:

150 g of Tipico IT's flour
100 g of Butter
75 g of Water
250 ml of Tipico IT's fresh cream
4 Eggs
500 g of Tipico IT’s Mascarpone
100 g of sugar

PREPARATION

1

In a bowl using a spatula, mix 30 grams of flour with the butter. When the butter has absorbed all the flour, remove the mixture from the bowl, transfer it between two sheets of greaseproof paper and shape the dough into a rectangle about half a centimetre high, using a rolling pin. Refrigerate until needed.

2

Knead the remaining flour with water and a pinch of salt to a soft dough.

3

Roll out the dough on a lightly floured pastry board with a rolling pin to form a rectangle. Place the butter mixture in the centre. Flatten it with your hands to the same thickness. Fold in the two ends so that they completely cover the dough, leaving the top and bottom sides open.

4

Roll out with a rolling pin until you have a rectangle with the short side facing you. Move it so that the long side is on your side. Lift the right short side and fold it towards the centre of the rectangle. Do the same with the left side. Fold the dough in half again to form a sort of book. This is how you have done the "first round" of dough.

5

Now do the same operation four times. Allow the pastry to rest in the refrigerator for 10 minutes between each round. The puff pastry must rest in the refrigerator for at least 1 hour before being used.

6

Now, after you've let your puff pastry rest, take it out and cut it into eight small squares. Cut holes in the puff pastry squares and brush the squares with butter, so that the puff pastry pieces don't get too soft during the next stage of filling with cream. Spread sugar on both sides of the puff pastry. Place the puff pastry on a baking tray and bake at 180° for 20 minutes.

7

Prepare the mascarpone cream by mixing 4 egg yolks and the sugar with an electric whisk. When the mixture is frothy, add the mascarpone until smooth. Finally, add the fresh cream to the cream by mixing the ingredients for three minutes.

8

Take the sheets out of the oven and let them cool down, then start assembling the mascarpone millefeuille cake: put a first sheet of pastry on a dessert plate, add the prepared filling levelling it with a spatula; put another sheet of pastry and fill it as you did for the first layer and continue in this way until you finish the ingredients. Decorate the last layer of pastry with icing sugar.

9

Lasciate riposare in frigorifero la vostra torta millefoglie per almeno 15 minuti, poi servitela in piattini da dolce.

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White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

First courses

White pizza with raw ham, Granetta di capra's flakes and outgoing buffalo's Perline

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

1 Portions

Ingredients:

For the dough
265 g of Tipico IT’s remilled durum wheat semolina
85 g of Tipico IT’s 00 Flour with W 280
215 g of Water
12 g of fine salt
6 g of Fresh brewer’s yeast
25 g of Tipico IT’s Extra virgin olive oil
For the garnishing
Tipico IT’s Extra virgin olive oil
250 g of Tipico IT’s Mozzarella Fior di Latte
Fine salt
25 g of Tipico IT’s raw ham
50 g of Tipico IT’s Buffalo perline
20 g of Tipico IT’s Granetta di Capra’s flakes

PREPARATION

1

In order the long leavening pizza, pour the semolina and the 00 flour in a bowl. Then, add the crushed fresh brewer’s yeast and pouring the water at room temperature, start to knead.

2

When you will have obtained a homogenous mixture, add the salt and the oil. Knead well for some minutes, in order to make the ingredients absorb well.

3

Transfer the dough on the work surface and use a bowl to cover it. Then wait for 15 minutes and afterwards leave the bowl. At this point, do a round of folds: raise the dough, beat it gently on the work surface and stretch it delicately forwards. Repeat this step until it becomes smooth. After obtaining a round shape, transfer the dough in a bowl, cover it with some cling film and leave it to rise for two hours at room temperature. The, put it in the fridge for 24 hours.

4

At this point, remove the dough from the fridge, invert it on the work surface and divide it into half. Model the two portions of dough, in order to obtain a round shape. Put them on a tray, cover them with a cloth and let them rise for other two hours.

5

In the meantime, cut the mozzarella into slices and transfer them in a strainer put over a bowl, in order to eliminate all the excessive liquid. Then turn the oven in static mode on and let it warm up until it reaches a temperature of 250°C.

6

Afterwards, take one of the leavened dough balls and put it on the work surface sprinkled with some semolina. Add a pinch of semolina on the ball and stretch it by pressing it gently with your hands. Start from the centre and widen it outwards, without pressing too much the borders. Afterwards, garnish it with the Mozzarella Fior di Latte and let it cook in oven for 15 minutes. Now, take the pizza out from the oven and garnish it with some slices of Prosciutto Crudo, the Buffalo’s Perline, some Granetta di Capra’s flakes and some basil leaves. Your pizza is ready to be served.

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Bigoli with anchovies

First courses

Bigoli with anchovies

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

0 min

Servings:

Ingredients:

For the fresh bigoli
500 g of Tipico IT's durum wheat semolina
180 g of Water
1 Egg
1 pinch of salt
For the sauce
10 Tipico IT's salted anchovies
1 glasso of Tipico IT’s Extra virgin olive oil
1 Little onion
Black pepper
White wine
1 Garlic clove

PREPARATION

1

To start, arrange the flour in a classic heap on the working surface and pour an egg and a pinch of salt on it. Subsequently, start kneading by adding the water step by step, in order to obtain a dough with a quite hard and homogenous consistency.

2

Once obtained the desired dough, seal it completely in cling film and put it fridge for about 30 minutes.

3

After the time has passed, use the torchio or the pasta machine equipped with a special shape, in order to pass the pasta through it, obtaining thus the bigoli.

4

At this point, widen them, let them rest on a floured pastry board before cooking them in abundant salted water.

5

Now, prepare the sauce: clean the anchovies removing their head, bones and scales. Wash them, dry them with some absorbent paper and cut them into pieces.

6

Heat up some extra virgin olive oil and a garlic clove in pan. Remove the garlic clove, when it will start to sizzle. Then add the chopped anchovies, mix well, add some white wine and let cook, until the fish pieces turn into gravy.

7

In the meantime, boil the bigoli in salted water for 5-8 minutes.

8

Drain them and put them in the pan. Mix everything well for a minute and serve immediately.

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Zeppole of S. Giuseppe

Dessert

Zeppole of S. Giuseppe

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

80 min

Servings:

1 Portions

Ingredients:

For the zeppole
3 Medium eggs
55 g of Butter
150 g of Tipico IT’s 00 Flour
1 Egg yolk
250 ml of Water
Fine salt
For the pastry cream
2 Egg yolks
1/2 Vanilla pod
200 ml of Whole milk
23 g of Corn starch
70 g of sugar
50 ml of Fresh liquid cream
For the garnishing
Sour cherries in syrup
Icing sugar
Peanut oil

PREPARATION

1

In order to prepare the zeppole of S. Giuseppe, start making the pastry cream to fill them, so that it can cool. Heat the milk and the fresh liquid cream in a saucepan with the vanilla pod and its seeds, which you will have extracted with a little knife. When the mixture has come to boil, switch off the gas and put it aside keeping it warm.

2

Subsequently beat slightly the egg yolks and pour the granulated sugar in a little bowl. Mix well in order to amalgamate the ingredients. Then add the corn starch and mix well. Remove the vanilla pod, pour some milk in the little bowl containing the eggs, the sugar and the corn starch, in order to dilute the mixture. Mix everything well before adding it to the saucepan containing the milk.

3

Turn on the low heat and mix continuously with a whisk, until the cream gets thickened. Once ready, you can put the cream in a bowl and cover it with some cling film. Let it cool at room temperature and then in fridge. Once cooled, you can put it in a disposable pastry bag with a star nozzle.

4

Now, start the preparation of the choux pastry. Put some water in a large pan, add the butter cut into pieces and a pinch of salt. Then, turn on the medium heat and mix with a wooden spoon in order to let the butter melt. When the mixture has started to boil, pour the flour quantity at one time and continue to mix. The mixture will have to come off from the pan sides.

5

At this point, turn the gas off and pour the mixture in a bowl. Widen it slightly in the centre in order to cool it quickly. Meanwhile, beat the three whole eggs with a yolk. Pour the egg mixture in the bowl containing the dough little by little.

6

Pour it in a pastry bag with a star nozzle. Heat the peanut oil in a large pan and meanwhile place a sheet of baking paper on the working surface, on which you will create your well-spaced zeppole. Make a double dough circle, a circle above the other with the help of the pastry bag. Then cut some squares of baking paper around the zeppole, in order to take them easily and dip them in the oil came at temperature. Dip one or maximum two zeppole at a time with the baking paper side facing up. In this way, you will notice that the baking paper slips off easily. Let the zeppola fry for some minutes without turning it upside down, so that it can maintain its shape while cooking. Then turn your zeppole upside down and let them cook on the other side too. Once ready and well browned, drain them with a skimmer.

7

Put them on a tray lined with some absorbing paper, so that they can release the excess oil. Continue in the same way for the other zeppole. Then take the sour cherries in syrup and if you like, you can cut them into half. Dust your zeppole with some icing sugar, then add a tuft of pastry cream inside, place the sour cherries and sprinkle with some other icing sugar to taste. Your zeppole of S. Giuseppe are ready to be enjoyed.

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